Soy and Balsamic Chicken Recipe

Hello and happy Monday! I’ve posted a picture of the view from my bedroom this morning – icy and beautiful. ❤ Unfortunately, it didn’t last that long, and now it’s green and drizzly.

Frozen morning

As you can tell, I haven’t been posting much about bear travels. 😉 There are several reasons for this, but the main three are that: 1. it’s freezing 2. we’re still settling into the new place & 3. we are carless at the moment. So travels can sometimes be trickier, and everyday things too. Namely: grocery shopping. While you would think that being carless in France is no big deal, and that everyone buys their groceries at fresh farmer’s markets everyday, that’s simply not the case. There are big supermarkets, and guess what? They’re always packed.

Good thing we just found out that supermarkets can deliver! You go and pick out all your groceries, and instead of going into a regular checkout line, you go into the “livraison à domicile” line and voila! Your stuff is packed up and sent to your home. Bonus: they take it up the stairs for you. I may or may not have taken advantage of this and stocked up on canned goods and packs of bottled water. 😀

So, with a home full of versatile ingredients, I decided to bake some chicken for dinner. Here is a recipe I found on food.com. I didn’t make many changes, except for adding one extra spoonful of sugar (maybe by accident, shh) and omitting the salt and pepper. I also didn’t make a sauce. Turned out great anyway!

Soy and Balsamic Chicken Quarters

1/4cup soy sauce

3 tablespoonsbalsamic vinegar

3 tablespoonssugar

2 garlic cloves, minced

6 chicken quarters (or drumsticks or tofu)

before

I was impatient

ta-da!

1. Mix up all ingredients except for the chicken. Make sure that the sugar really dissolves.
2. Pour over clean, dry chicken and marinate for 12-24 hours.
3. Bake at 450F or 230C for 35-45 minutes.
4. Enjoy!

This smelled SO GOOD while it was baking and I couldn’t wait for it to be done. Mr. Bear loved it as is, because he loves to eat the chicken skin, but next time I would take the skin off of half of the meat, to infuse the skinless chicken with flavor. (I don’t eat the skin).